Preheat oven 400 F. Place salmon in a baking pan that has been lightly drizzled with oil. Mix the ingredients for the glaze (mustard, maple syrup, pepper, pimenton) and brush them onto the salmon. Bake in oven for 30 minutes.

Directions for Power Green Citrus Salad:

I love the Power Greens salad blend from Trader Joes’s. Earth Bound make the same type. You can use it in so many ways. I have used it in smoothies, salads, steamed with olive oil & lemon, in omelets. It is very hearty and versatile. It has a blend of baby swiss chard, baby spinach, and baby kale, so it is jam packed with goodness!

Empty salad bag into a bowl. Segment the two oranges. I learned to do this from watching tutorials on YouTube.

Add the pistachios.

In a separate bowl, blend the orange juice, olive oil and cooked grape must vinegar.

What is cooked grape must? It is a syrup further cooked down than balsamic vinegar, slightly sweet and tart at the same time. Sort of a cross between a balsamic vinegar and a wine jelly. I found a bottle of the Lambrusco grape variety on a Williams-Sonoma clearance table (a place where I often find the most interesting food products).

Serves 4 people.

*You will notice that I have omitted the salt. If you wish to add salt, then please do so. We did not miss it however in this dish.